Coconut cauliflower curry (prep time: 25 mins. cooking time: 10 mins. serves 4)

The coconut in this curry is delicate and subtle, not overpowering. It underscores the flavour of the vegetables whilst the coriander provides the top note. 

(Warning: Some like it hot! This recipe uses Scotch Bonnet chillies which are super hot, although you should be fine with just half of one. If you prefer it less hot, switch for green or red chillis.)

Contents:
1 small cauliflower, diced
250g broccoli, diced
3 x medium sized carrots, cut into batons
500g spinach (I use frozen)


Sauce:
1 onion, diced finely
1 stick celery, diced finely
3 x garlic cloves, crushed
1/2 scotch bonnet chilli, diced finely
20 cardomom pods
2 x tsp ground cumin
1 tsp pimenton or paprika
250ml stock
1 x 400g tin of chopped tomatoes
160ml tin of coconut cream


Garnish:
A good handful of chopped, fresh coriander

First, steam or boil the vegetable contents so everything is al dente.

Meanwhile, gently fry the onion, celery, garlic and chilli in a drop of olive oil. After 4 or 5 minutes, add the dry spices and continue to stir and fry for a further 2-3 minutes.Then add the stock and tomatoes and coconut cream. Bring to a simmer before removing from the heat. Pick out the cardomom pods before using a hand blender to mix it into a smooth sauce.
Add the sauce to the vegetable contents, and heat to a simmer. Add the coriander and allow all the flavours to meld together for a further 5 minutes or so. 
Eat with brown rice or a chapati. You can also add more stock and eat it as a soup / dahl.